Fat
Aprized commodity of a wine that is rich and concentrated, with low acidity. Wines that are too fat become 'flabby'.

Fermentation
The process whereby sweet grape juice is transformed into alcoholic wine, thanks to the action of yeast.

Firm
Attacks the palate with acid or tannic astringency. Suggests the wine is young and will age.

Flabby
A wine that is too fat or obese is a flabby wine; characteristically lacking structure and are heavy to taste.

Fleshy
This denotes the wine has a lot of body, alcohol, and extract.

Foxy
Distinctive taste of the grapes and wine of some American vines.

Fresh
A wine is said to be fresh when it is lively, and has been cleanly made. It is likely to have the aroma and taste of being newly made. The opposite of being stale.

Fruity
A good wine should have enough concentration of fruit so that it can be said to be fruity.

Full-bodied
Wines rich in extract, alcohol, and glycerin.